Smoked Trout Cakes
Smoking freshwater fish is a long-practiced preservation and flavoring technique in Indigenous culinary traditions near lakes and rivers across North America. These pan-fried cakes flake smoked trout into a crisp, golden patty bound with breadcrumbs, egg, and herbs, similar in spirit to a classic crab cake.
By YumYum Editorial · Indigenous & First Nations Inspired
Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 4
Ingredients
- 1 lb smoked trout, skin and bones removed, flaked
- 1 cup panko breadcrumbs, divided
- 1 large egg
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 3 tablespoons neutral oil, for frying
- to taste Lemon wedges, for serving
Instructions
- In a large bowl, combine the flaked smoked trout, 1/2 cup of the panko, egg, mayonnaise, mustard, green onions, dill, and lemon juice. Mix gently until just combined.
- Form the mixture into 8 patties, about 2 1/2 inches wide.
- Place the remaining 1/2 cup of panko on a plate and lightly press each patty into the crumbs to coat both sides.
- Refrigerate the patties for 15 minutes to help them hold together while frying.
- Heat the oil in a large skillet over medium heat. Fry the cakes in batches, 3-4 minutes per side, until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain briefly.
- Serve warm with lemon wedges and a dollop of extra mayonnaise or a simple herb aioli.